The BBC Good Food logo
Fish & chips with coconut batter and tartare sauce

Fish & chips with coconut batter and tartare sauce

By
Rating: 5 out of 5.6 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway

Nutrition: per serving
NutrientUnit
kcal551
fat38g
saturates9g
carbs18g
sugars3g
fibre1g
protein32g
salt1g
Advertisement

Ingredients

For the tartare sauce

To serve

Method

  • STEP 1

    Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.

  • STEP 2

    In a small bowl, mix together the tartare sauce ingredients and set aside.

  • STEP 3

    Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.

  • STEP 4

    Serve the fish with the chips, peas, tartare and lemon wedges.

Goes well with

Recipe from Good Food magazine, February 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content